1 dessert spoon
Grate kashar cheese. Slice mozzarella.
Divide tomatoes in half.
Mince the garlic.
Take a deep sauce pan to medium fire. Add 2 tablespoons of olive oil into it. When the oil warms up, take tomato paste into the sauce pan and sautée for 1 min.
Add grated tomatoes, sugar and a pinch of salt and pepper. Cook the pizza sauce on medium heat for 15 minutes and take it from fire.
Add 3 leaves of basil to the sauce pan and stir to give taste.
Set the oven to 190 degrees and run it.
Sprinkle 1/4 of the kashar cheese on a tortilla.
Cover it with another tortilla. Make this process for the other pizza as well.
Rub the sauce on the pizza base you prepared with the opposite side of the spoon.
Add the remaining kashar and mozzarella slices on top. Add 2-3 basil leaves.
Lay baking paper in the oven tray and put one of the pizza in it. Place it in the oven.
When the cheeses on the pizza melt and fried, take the pizza out from the oven. Add basil leaves on it and serve it by slicing.
You can do same for the other pizza.
While pizza is getting cooked, wash arugula and divide them into random pieces with your hand.
Mix 3 tablespoons of extra virgin olive oil, balsamic vinegar and a pinch of salt in a bowl. Whisk and pour on arugula.
Mix arugula salad with the sauce and take it to the service bowls.